It seems crazy to have a roast vege recipe, but some people don’t know how to do a good roast veg. When I was 16 I had to do the family cooking, and there were no blogs, and no recipe book had roasting vegetables – it was a given you knew – so this is for anyone out there who is like me; I had no idea but wanted to make nice hearty meals. You’ll be fine with this! Just remember the smaller the veg the hotter the oven and less cooking time. The larger the veg the lower the oven temperature and the longer the cooking time.
Whatever veges you have!
For this particular roast I used;
4 button squash cut in half
3 carrots, cut into half centimetre widths
A handful of green beans
5 potatoes, cut into pieces about the size of a whole walnut
Salt and pepper
Here’s another version without the squash!
Toss your veges in a drizzle of olive oil so they are nicely coated. Place on a roasting tray (you can pre-warm it before putting them on or line with baking paper). Now sprinkle some salt and pepper over them. Bake at 190 degrees Celsius for about 25 minutes. If you like your vegetables bigger, chop them bigger! That will increase cooking time to 1 hour and degres the temperature to 150 degrees Celsius. If you like extra crispy spuds, I suggest boiling them first for a few minutes and then baking them under a high heat for 10 minutes – but that’s another recipe! I hope you like your roast veges, they truly are a great way to enjoy the flavours of the Earth!
Sunday lunches have to be quick to make and long to eat around here! But in being too lazy to do the groceries, I only had a few ingredients so this is what came of it. It is actually pretty nice and fresh!
200 g baby spinach leaves, fresh
1 punnet cherry or baby Roma tomatoes, sliced in half
Salt and pepper to your liking
Dash olive oil
200 g spaghetti
Bring a pot of water to boil, add a pinch of salt and your pasta. Once pasta is ready, drain. Heat a splash of olive oil in a pan and add the pasta, tossing the oil through. Now add the spinach and tomatoes. Salt and pepper as you wish and you’re done. We smothered it in fine parmesan cheese – oh so yummy!!
My mother made golden syrup dumplings a few times a year and I just love love love them!! I’ve made them for years, and now my son has been making them for years too! This is an easy recipe you can make your family with just a few basic ingredients in a short timeframe. Add to that these little darlings are completely sinfully scrumptious and you’ve just got to make some for yourself!!
Ingredients for the sauce
2 tbs butter
¾ cup brown sugar
125 ml golden syrup
100 ml milk
Ingredients for the dumplings
1/3 cup milk
100 ml golden syrup
2 tbs butter
1 ½ cups self-raising flour
Put all the sauce ingredients together in a large saucepan that you have a lid for. Cook on medium heat until it boils and then turn it to low. In a separate bowl rub the butter and flour in together until crumbly. Stir in the milk and golden syrup intermittently. The dough will be sticky but able to be moulded by a spoon. Using a tablespoon, place heaped tablespoons of the dough into the syrup. This mixture makes us around 12-15 depending on how generous the tablespoons are! Once in the saucepan, simmer on low covered with a lid for 25 minutes. Serve with ice-cream and spoon extra sauce on top! Sometimes we drizzle melted white chocolate on the top – oh boy that is delicious! Enjoy this family favourite, we certainly do!
So we like Brussel sprouts! Confession time over! If you have a teenager or toddler who isn’t so into them, this will help them along because they are smothered in butter and bacon – winning!
500 g brussel sprouts
8 bacon rashers
60 g butter
Salt and pepper to your liking
Dash olive oil
Splash the olive oil into your pan and add the onion, saute. Now add the butter and the bacon and fry together. Whilst that’s going boil your sprouts for about 5 minutes on a rolling boil. Stir the bacon and onion mix and it will break up into little bits with the heat, don’t forget to season to your liking! Drain the sprouts and add it to the pan. Chop your parsley and add it in too. You should see everything take together, all the flavours mashing and having a party! Serve whilst still hot and enjoy!
This is the bomb! The flu bomb! The sniffly nose bomb! The I feel like I need a hug bomb! It just happens to be my son’s favourite soup, and he was feeling a little off so I made this for his lunch. It freezes very well, so the rest is in the deep box for next time someone needs to feel better.
10 cloves garlic, crushed
1 red onion, diced
2 carrots, diced
3 celery sticks, diced
1 can creamed corn
2 tbs vegetable stock powder
1 roast chicken, torn apart
3 desiree potatoes, diced chunky
Handful of parsley
A couple of sprigs of thyme
Splash of olive oil
Shake a splash of olive oil into a large pot and heat. Add the garlic, onion, celery and carrots, cooking together for five minutes. Now add your water, stock powder, creamed corn and shredded chook. Bring to the boil and then simmer for ten minutes. Add the potatoes and simmer for a further twenty minutes. Add your herbs and serve piping hot!!
Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!
8 sweet potatoes (assuming each person has one sweet potato)
1 tub of sour cream
1 jar of tomato salsa (homemade or bought)
125g grated cheese
1 can black beans
1 can sweet corn kernels
4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half
1 red onion, chopped finely
A handful of coriander, chopped roughly
1 cucumber, diced chunky
2 avocados, diced or sliced as you like
Ready for the oven
The colours are just fantastic!
Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!
This makes 3 large hot chocolates, and it is so worth doing!! The only thing is – the kids will ask for this hot chocolate! Thankfully, the ingredients are simple and you get lots of cuddles in return!
3 cups milk
1 tbs brown sugar
2 tbs Horlicks malt
100g dark chocolate (which was ½ a Lindt Easter bunny)!
Pour the milk into a saucepan and warm. Once warm, add the other ingredients and whisk a little until smooth. Serve immediately, with a big kiss and cookies!